Achiote Marinade and Barbecue Sauce for Beef

Title:
Achiote Marinade and Barbecue Sauce for Beef

Yield:
2 Servings

Categories:
Sauces




Ingredients:





          Stephen Ceideburg





----------------------------------MARINADE----------------------------------


     1 c  Red wine vinegar


   1/4 c  Water


     2 ts Ground cumin


     3    Garlic cloves, minced


     2 ts Achiote paste


     1 ts Crushed red pepper


          Salt and black pepper, to


          -taste


   1/4 c  Olive oil



-----------------------------------SAUCE-----------------------------------


     1    Dried pasilla chile


     1 c  Boiling water


     2 tb Achiote paste


     1 tb Olive oil


   3/4 c  Of the marinade





 Marinade: Combine marinade ingredients.


 


 Makes enough for 2 pounds of beef.


 


 To use: Toss paper-thin slices (1 inch by 3 to 4 inches) of beef sirloin


 with the marinade in a nonmetallic bowl. Refrigerate 6 to 8 hours or


 overnight. Drain meat, reserving 3/4 cup of the marinade. Thread meat on


 bamboo skewers.


 


 Sauce: Remove and discard seeds from pasilla chile. Coarsely chop chile and


 cover with boiling water. Soak for 20 to 30 minutes. Drain, and put in a


 food processor with achiote paste and olive oil. Puree. Add the 3/4 cup


 marinade and blend until smooth.


 


 To use: Brush on skewers of meat. Broil or grill until meat is done, about


 5 minutes, basting with marinade several times. Brush again before serving.


 


 Adapted from Time-Life's "Cooking of Latin America."


 


 From an article by Heidi Haughy  Cusik, The San Francisco Chronicle,


 7/1/92.


 


 Posted by Stephen Ceideburg


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini